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Ex-NOMA chef opens up new restaurant in Richmond

Plus 13 other news bites for your Monday.

Going it alone

Chef Dylan Evans (ex-NOMA/Manresa/Alinea/State of Grace/Fargo and Co.) has just opened his new restaurant and bar in Richmond called Caddie.
Having spent many years working at some of the world’s best restaurants, Evans felt it was time to go out on his own, sharing his own concept and vision of what dining should be.
Hoping to appeal to locals and visitors alike, Evans has created a new dining space with a strong ethos on supporting local producers – local wine, local beer and local produce.
Evans’ menu is small but strong with plans to keep it that way, focusing mostly on what quality produce is available.
Caddie is open for lunch Thursday – Saturday and for dinner Tuesday – Saturday.

Fresh start

Green machine

For more than 12 years US chef and restaurateur Matthew Kenney has honed his technique with plant-based cuisine. His latest book Plantlab (Regan Arts, $59.99) offers up recipes that deep dive into the future of food.

Hops to it

Enjoy local beer brewed with fresh Tassie hops and vote for your favourite at the Fresh Harvest Beer Festival at The Cannery in Sydney’s Rosebery. Plus food stalls and live tunes. From 3pm April 21.

Disney on high

Good buoy

Summer’s cool floating pop-up bars have extended their stays. The 40-metre Supafish can be found around Southgate until April 27 while the Arbory Afloat pontoon across the Yarra will sail off on April 30.

Ancient worlds

Culina Et Vinum in Elizabeth Bay will be hosting a special Food & Wine of The Ancient World four course dinner on April 24th set at $149pp. The evening will see each course covering a different region, Slovakia, Greece, Lebanon and Austria with a matching paired wine.
Dishes include Potato Dumplings with sheep’s cheese + roasted bacon from Slovakia, Fried Sardines with Santorini Sauce from Greece, Slow Roasted Lamb from Lebanon and a Lemon zest, cinnamon and ground nut tart with roasted pineapple from Austria for dessert.

Black Label

Burger Project is taking things to the next level with the launch of its first Burger Project Black Label store in Sydney’s CBD.
As the name suggests, Burger Project Black Label will serve deluxe designs on standard burgers, from swanky new digs at Grosvenor Place.
Taking some of the best attributes of Burger Project’s hand-crafted range ($9.90-$15.90) – including slow food values, premium produce and a secret sauce – and Rockpool Bar & Grill’s famous Wagyu burger ($26), upon which Burger Project was founded, the Black Label offerings fall somewhere in the middle of the two.
The Black Label collection will be bolstered by an enhanced menu of flavourful salads, sides, dips, sodas and shakes. Breakfast is covered too, with premium Sydney roaster Mecca Coffee and local artisan baker Sonoma the heroes of a substantial sit-down and takeaway menu.

Seafood and sake

Chefs Stanley Wong and Angie Ford will be hosting their monthly Chef’s Table Series with on Thursday May 3rd at Eastside Kitchen + Bar in Kensington St. A way to curate a one-off menu of innovative dishes – May will see a Seafood + Sake theme with a five course set menu each paired with a matching Sake. Dishes include Kinmedai with watermelon + ponzu, Chargrilled Baby Octopus with Seaweed + Cucumber and a Mentaiko Angel Hair Pasta with Pumpkin Tempura. Tickets are available for $168pp.

Wine and dine

Part two of the NSW Wine and Dinner Series is almost upon us!
Hosted by the incredibly talented Caveau owners Tom Chiumento and Simon Evans, the dinner focuses on the Central Ranges of NSW, which includes the famous wine regions of Orange, Cowra and Mudgee.
Once a well kept secret the now widely recognised area lies between the western slopes of the Great Dividing range west of the Blue mountains. These charming and panoramic wineries nestled within stretches of rustic mountains have been gaining momentum and popularity both locally and overseas. Chosen for their high altitude, rich volcanic soils and cool climate, the area’s vineyards date back to the 1880’s.
As a nod to the picturesque NSW Central Ranges and their abundance of standout wineries the dynamic duo along with their ingenious team at Caveau have meticulously matched five incredible wines from a selection of the best winemakers in the region to five delectable courses from their hatted Wollongong restaurant.

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